Saturday, November 20, 2010

Lamb Meatballs with Yogurt-Cucumber Sauce

I didn't measure anything, but here's how it went:

I pulled out the grinder, and in went:

Lamb stew meat

That all went into a bowl and I added:

1 egg
Penzey's Greek Seasoning
Penzey's dried red and green peppers
Cracked rosemary
Salt and pepper

I mixed it up, formed meatballs, browned them in a pan and finished them in the oven.

The sauce was:

Greek-style yogurt (home made)
Onion, finely diced
Cucumber, finely diced

Everything was "to taste" and when it was all done, it tasted pretty good.
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